Sentences with phrase «oat mixture using»

Not exact matches

I use a mixture of oat, barley, millet buckwheat flakes etc..

If omitting oil, you will need to use a spreader or spatula to spread the chocolate over oat mixture, as it will not flow easily enough on its own.

Using waxed paper, press the mixture into a 9x13 jellyroll pan, ensuring the oat mixture is even and very smooth.

Press 2 / 3rds of the oat mixture into your lined baking tray, using the back of a spoon to spread the mixture around (a wet spoon will stop it from sticking).

The recipe then says to add «the sugar, if using,» to the oat mixture, but the next instruction is to whisk «the maple syrup, if using,» into the egg mixture.

Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well.

Drop oat mixture onto prepared baking sheet using a small cookie scoop or tablespoon.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Most Zucchini Oatmeal I've seen uses either Quick or Rolled Oats, but I decided to use Steel Cut Oats in this recipe because (1) they keep better in the fridge, (2) they have a wonderful texture, and (3) they have a longer cooking time, which allows our shredded Zucchini to «melt» into the Oat mixture and be almost indecipherable.

Instead, I use a mixture of whole oats and finely ground oat bran in place of flour.

Cover the apples and cranberries with the oat mixture, using a fork or spoon to spread it into an even layer.

Add the remaining half of the oat mixture to the top of the date layer, using a spatula to press down the oats.

Using a spatula, press the oat mixture firmly into the base of the dish.

Using two jars, glasses or mugs, place about a quarter of the oat mixture into each.

Depending on the protein powder and / or if you use all oat flour, you need to adjust your liquid mixture.

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

Use a loaf pan and pack the mixture as tightly as possible to ensure these nut and oat bars will hold together when cut.

Combine reserved oat mixture and almonds, if using; sprinkle over chocolate chips, patting gently.

A while back I had success using oat flour in place of wheat, but this is the first time I use all whole oats, which worked out really nice because it allowed the creamy richness of the peanut butter - blackstrap mixture to shine through.

Using a pastry blender, cut the butter into the flour mixture until butter is oat - sized.

If you want your mixture to look like real cookie mixture, use oat flour or put your oats in the food processor and then add the banana and mix everything together.

Spoon remaining oat mixture on top, using your spatula to spread it around.

NOTES: Here I have slightly modified Izy's original recipe by using all light spelt flour instead of an equal mixture of whole wheat and oat flours.

Pour liquid over oat mixture and use to a wooden spoon to evenly coat oat mixture.

Add it to the bowl with the oat mixture and use a plastic spatula or your hands to combine everything together.

Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn't worried about over-mixing.

Using a piece of parchment paper (to prevent mixture from sticking to hands), press oat mixture into bottom and up sides of each muffin cup.